texas_gal
Founding Member
aka srvchild
Posts: 3,027
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Post by texas_gal on Oct 25, 2008 9:02:16 GMT -6
I made this last night and OMG it's so yummy!!! It is a must try and makes sooo much!! I left out the olives. Added Frito Scoops to eat it with.
DELICIOUS!!!
Taco Soup
Serves: 12 to 16 servings
2 pounds ground beef 2 cups diced onions 2 (15 1/2-ounce) cans pinto beans 1 (15 1/2-ounce) can pink kidney beans 1 (15 1/4-ounce) can whole kernel corn, drained 1 (14 1/2-ounce) can Mexican-style stewed tomatoes 1 (14 1/2-ounce) can diced tomatoes 1 (14 1/2-ounce) can tomatoes with chiles 2 (4 1/2-ounce) cans diced green chiles 1 (4.6-ounce) can black olives, drained and sliced, optional 1/2 cup green olives, sliced, optional 1 (1 1/4-ounce) package taco seasoning mix 1 (1-ounce) package ranch salad dressing mix Corn chips, for serving Sour cream, for garnish Grated cheese, for garnish Chopped green onions, for garnish Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
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texas_gal
Founding Member
aka srvchild
Posts: 3,027
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Post by texas_gal on Oct 25, 2008 9:02:34 GMT -6
Btw, I love Paula Deen!
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Post by ~WineMe~DineMe~69 on Oct 25, 2008 10:34:26 GMT -6
i've made this to a few time's the only difference is that i use hominy instead of corn and black bean's~i luv this stuff
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Oct 25, 2008 13:47:48 GMT -6
May I recommend some Santita's Yellow Corn Tostados.. will try the white later on.. still enjoying the Yellow ones www.fritolay.com/fl/flstore/cgi-bin/Nutrition_ProdID_3127.htmsure are good crumbled up in a bowl of pinto beans or chile con carne, or as nachos... should be great in a taco salad too.. reminds me of the old fashioned restaurant style chips..
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